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Serves
US | Metric
Ingredients
Curry Paste
  • 3 Garlic Cloves
  • 1 Thumb Sized Piece of Fresh Ginger
  • ½ tsp Ground Cinammon
  • 1 tbsp Paprika
  • ½ tsp Cayenne Pepper
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 red chilli
  • 2 cardamom pods
  • 2 tbsps coconut oil
  • 3 Curry Leaves
  • 1 large onion
The Rest
  • 2 Whole Lobster (Live Ideally)
  • 2 tin of coconut milk
  • 1 tbsp Curry Powder
  • 150 g salted butter
  • 1 Lime
  • Few Butterfly Sorrel Leaves
  • Few Coriander leaves
Whole Lobster with Sri Lankan Coconut Curry and Lobster Curry Butter Whole Lobster with Sri Lankan Coconut Curry and Lobster Curry Butter
Whole Lobster with Sri Lankan Coconut Curry and Lobster Curry Butter
Butterfly Sorrel and Coriander

Can be tricky to get the lobster out in whole pieces but totally worth the effort

Prep 1 hour
Total 1 hour
  • The real challenge of this dish is the prep of the lobsters, it's important to dispatch them humanely personally I swiftly slice through the back of the heads with a sharp knife it's an instant and more effective way rather than going straight into the water.
  • In a large pan getting some salted water on a rolling boil and add the lobster it's hard to say exactly how long because the say of lobsters varies so much but for a medium/large lobster around 4 mins should do it.
  • Immediately plunge the cooked lobster into iced water to cool
  • To make the curry paste in a dry pan roast the whole spices then add the coconut oil and the remaining ingredients roast well then blitz in a blender add water if it needs to be looser.
  • When the lobster is cooled carefully remove all the meat from the shell but don't throw the shells away we're using those in the sauce and the butter. The beauty of lobster like many things is recycling it's amazing flavour into sauces.
  • In a large pan heat some more coconut oil before adding the blended curry paste then half of the shells followed the coconut milk reduce down until you have a nice thick sauce then season to taste
  • To make the butter add the butter to a pan with the remaining shells and the curry powder. infuse this on a low heat for 15 mins before adding the lobster meat pieces to this to warm through coat it well basting regularly it's important not to overcooked the lobster so just hot is good enough
  • Serve the lobster with the sauce and the herbs. I also served some basmati rice on the side.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Whole Lobster with Sri Lankan Coconut Curry and Lobster Curry Butter
Butterfly Sorrel and Coriander

Can be tricky to get the lobster out in whole pieces but totally worth the effort

favorite
print
rate
Prep 1 hour
Total 1 hour
Serves
US | Metric
Ingredients
Curry Paste
  • 3 Garlic Cloves
  • 1 Thumb Sized Piece of Fresh Ginger
  • ½ tsp Ground Cinammon
  • 1 tbsp Paprika
  • ½ tsp Cayenne Pepper
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 red chilli
  • 2 cardamom pods
  • 2 tbsps coconut oil
  • 3 Curry Leaves
  • 1 large onion
The Rest
  • 2 Whole Lobster (Live Ideally)
  • 2 tin of coconut milk
  • 1 tbsp Curry Powder
  • 150 g salted butter
  • 1 Lime
  • Few Butterfly Sorrel Leaves
  • Few Coriander leaves

  • The real challenge of this dish is the prep of the lobsters, it's important to dispatch them humanely personally I swiftly slice through the back of the heads with a sharp knife it's an instant and more effective way rather than going straight into the water.
  • In a large pan getting some salted water on a rolling boil and add the lobster it's hard to say exactly how long because the say of lobsters varies so much but for a medium/large lobster around 4 mins should do it.
  • Immediately plunge the cooked lobster into iced water to cool
  • To make the curry paste in a dry pan roast the whole spices then add the coconut oil and the remaining ingredients roast well then blitz in a blender add water if it needs to be looser.
  • When the lobster is cooled carefully remove all the meat from the shell but don't throw the shells away we're using those in the sauce and the butter. The beauty of lobster like many things is recycling it's amazing flavour into sauces.
  • In a large pan heat some more coconut oil before adding the blended curry paste then half of the shells followed the coconut milk reduce down until you have a nice thick sauce then season to taste
  • To make the butter add the butter to a pan with the remaining shells and the curry powder. infuse this on a low heat for 15 mins before adding the lobster meat pieces to this to warm through coat it well basting regularly it's important not to overcooked the lobster so just hot is good enough
  • Serve the lobster with the sauce and the herbs. I also served some basmati rice on the side.

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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